6 Egg whites, 1 ½ cups Caster sugar, 1 teaspoon Moro White Wine Vinegar, 2 teaspoons Rose water (or 1 teaspoon vanilla extract), 2 Punnets strawberries, hulled, 2/3 cup Caster sugar, 1/3 cup Moro Aged Balsamic Vinegar, 600ml Cream, whipped, 1/2 cup Shredded mint leaves, 2 tablespoons Chopped pistachio nuts
Preheat oven to 180°C. Beat egg whites with an electric mixer until stiff peaks form. Gradually beat in caster sugar until dissolved. Fold in vinegar and rose water. Spread half the mixture into a round shape, 25cm in diameter, on a baking paper lined oven tray. Spoon on the remaining mixture on top and gently spread out to the sides to form a pavlova shape. Place in oven, immediately reduce temperature to 150°C and bake for 1 ¼ hours. Allow to cool in oven.
The centre will collapse slightly forming a shell. Meanwhile, combine strawberries, sugar and Moro Aged Balsamic Vinegar together and allow to stand for at least one hour until syrupy. To serve, mix mint into strawberries, fill pavlova with cream and top with strawberries, balsamic syrup and pistachios.